1 kilo (or 2.2 pounds) equals just 5 scallops, once they're removed from the shells and the mess. Who knew?

French scallops in recipes or menus are referred to as 'les noix' or nut. They are the size of a fat walnut so it makes sense. You'll sometimes see a 'noix' of butter in a recipe. Same thing. A walnut-sized knob of butter is required.

How did I prepare my St.Jacques? Easy peasy. A bit of olive oil plus some butter in a pan. Add a swish of white wine and some chopped garlic smashed into sea salt. Brown a little, then throw in the scallops and sauté for a few minutes on each side till brown and crusty. The taste? Out of the world fresh and briny. What was I waiting for?

The above coquilles St. jacques are from Stohrer and cost a bundle but are worth it.

All the big supermarches want you to take advantage of their deals on foie gras

Foie gras in every form and shape.

Monop even has fancy cones of foie gras.

La Ratte potatoes are a holiday specialty. I've no idea what's so special about them. Do tell!

I couldn't resist these walnuts at Monoprix shipped in from Perpignan just for the holidays and going for a song.

The best oysters were for sale yesterday at my Belleville marché. Surprise, surprise.

Monop has BordeauxSauternes and I bet it isn't bad at all (like the olive oil at Franprix). When big companies like Franprix or Monoprix order up huge volume of a product they can name their price and get quality as well.

Haute cuisine patisserie, Pain du Sucre has truffle-infused eggs in their windows. These will Not be on everyone's table.

I'm crazy for the little cooking magazines at the supermarché cash register likeGourmand.

Top TV and restaurant chef Cyril Lignac is the guiding light. These are full of good information on seasonal French foods. The recipes are easy to figure out even if your French is comme si, comme ca.

The one thing I haven't seen in Paris are Gingerbread men. Pain d'Epice, made with honey. Yes, plenty of it. But no gingery hard, shaped cookies. Should I open a shop and start a new trend? Move over cupcakes and macarons!What are YOU serving for Christmas dinner?

23 comments:

nice atmosphere in Paris...St jaques i love are covered with bread crumble butter little garlic parsley and parmigiano grated...in the oven until they are gold...or a la provencal,with boiled rice ...scallops fried in the pan with butter and fresh spice ...

Fun to see everything! Ilove St-Jacques..we spoil ourselves once in a while with the large ones..melt in your mouth..I love them in a champagne grape sauce or garlicky parsleyed bread crumbs..finished off in the oven..We're having Magret..but it is our son-in -law that is preparing it..He is such a good cook..:)I would have been tempted by those walnuts too.. oysters and foie gras are not for me.. a mousse of foie gras I can handle.and that cone is adorable...not cooked in a pan:(I would be picking up a small mag or two also..

It must be so festive there carol..Love the aquarelle..That's a small puff pastry?

Greetings from Australia. Thank you so much for your wonderful website. I go to the computer to get your news every day and love the colour and style. Looking forward to next year. Have a Happy Season.